See also:

• PORRIDGE (an altered form of " pottage," Fr. pelage, soup, that which is cooked in a pot)

PORRIDGE (an altered See also:

• FORM (Lat. forma)

form of " pottage," Fr. pelage, soup, that which is cooked in a pot)  , a See also:

• FOOD
• FOOD (like the verb " to feed," from a Teutonic root, whence O. Eng. foda; cf. " fodder "; connected with Gr. lrareicOae, to feed)

food made by stirring See also:

• MEAL

meal, especially oatmeal, in boiling See also:

• WATER

water and cooking it slowly until the whole becomes soft . The dish and its name are particularly identified with See also:

• SCOTLAND
• SCOTLAND, CHURCH OF
• SCOTLAND, EPISCOPAL CHURCH OF

Scotland; in See also:

• IRELAND
• IRELAND, CHURCH
• IRELAND, CHURCH OF
• IRELAND, JOHN (1761-1842)
• IRELAND, JOHN (1838- )
• IRELAND, WILLIAM HENRY (1777-1835)

Ireland it is commonly known as " stir-about." The former application to a broth made of vegetables or of See also:

• MEAT

meat and vegetables thickened with See also:

• BARLEY (Hordeum sativum)

barley or other meal is obsolete, and the earlier " pottage " is the usual word employed . The See also:

• FORM (Lat. forma)

form " See also:

• PORRIDGE (an altered form of " pottage," Fr. pelage, soup, that which is cooked in a pot)

porridge " apparently See also:

• DATES

dates from the 16th See also:

• CENTURY (from Lat. centuria, a division of a hundred men)

century .